Maple Bacon Brown Sugar Cupcakes

Tomorrow is Thanksgiving and if you didn’t bake pie and you are stressing, then calm down right now. There is still time for pie, and if you really want one, you can find my round up of The Best Homemade Apple Pie Recipes. But, if you don’t want pie or even if you don’t think you have time, it’s okay! Yes, because I have the best Thanksgiving cupcake recipe for you right here. This recipe for Maple Bacon Brown Sugar Cupcakes is something that will totally stand out at your Thanksgiving dessert table. These are so good! Your guests won’t even miss the pie, or they will be super stoked you have cupcakes and pie!

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These fall inspired cupcakes are sweet, salty, and will totally impress your guests. Not only that, but these cupcakes are so easy to make! They take way less time than a pie, and you can easily make them on Thanksgiving as their baking time isn’t that long. Plus, if you are cooking bacon for sweet potatoes or another dish, just reserve a few slices for the top of these cupcakes.

I made a brown sugar cupcake which has a very nice and light texture and flavor. And I topped it with probably my favorite frosting I’ve ever made, yes I said that! It’s topped with a maple cream cheese frosting that’s so light and has the perfect amount of maple flavor to be subtle but still amazing. And then I topped these cupcakes with salty bacon pieces. These are a cupcake you will want to make again and again. They’d be perfect for Christmas or New Year’s too! Grab the recipe below for my Maple Bacon Brown Sugar Cupcakes.

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Tips for making the best Maple Bacon Brown Sugar Cupcakes

• Make sure your butter is soft. It should be soft for the cupcake batter and for the frosting. I like to leave butter out on the counter at room temperature overnight before baking with it. Sometimes it still isn’t soft enough during the colder months, but then you can microwave it after. Just be sure to never microwave for more than 10 seconds per 1/2 cup.

• I used organic light brown sugar in these cupcakes. You can use dark brown if you want as well, the flavor will just be a little bit more rich, as dark brown sugar has a richer flavor than light brown sugar.

• I use organic heavy whipping cream in these cupcakes, but if you don’t have it, then you can use whole milk instead. My favorite organic heavy whipping cream is Organic Valley, it’s so good!

• The cupcake batter will be a little bit thick, that is normal! So don’t worry, it might be a little thicker than you are used to.

• I use Ateco tip #808 for these cupcakes as I love the way a giant pillowy plop looks. But, you can use a different tip if you like, or even just frost them with a butter knife.

• Because these cupcakes have bacon on top, they don’t keep as well overnight as the bacon can get soft. So, these are best when eaten right away. If you are going to keep some, just don’t top with bacon and they are also really good. You can even add the bacon on the next day as well. Just be sure to store in an airtight container.

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Maple Bacon Brown Sugar Cupcakes
Makes 12 cupcakes

Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic packed light brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic heavy whipping cream
28 grams (2 tablespoons) organic applesauce
170 grams (1 cup plus 3 tablespoons) cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt

Frosting
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
57 grams (2 ounces) organic cream cheese
44 grams (2 tablespoons) organic maple syrup

Topping
6 slices Organic Prairie Bacon cooked to your liking

Method
Preheat the oven to 350°F. Line a cupcake pan with liners.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.

Add the eggs, heavy whipping cream, and applesauce and mix to combine. Add the cake flour, baking powder, and sea salt in that order and mix to combine into a smooth batter. Fill cupcake liners three-quarters full.

Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cupcake pan.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream cheese, and maple syrup. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #808.

Roughly chop the cooked bacon.

Frost each cupcake by piping a dollop on top and top with bacon chunks.

Serve immediately. These cupcakes don’t keep well overnight because of the bacon, so I’d recommend eating them the same day they are made.

Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude — Bake at 350°F for 17 to 20 minutes or until a wooden pick inserted in the center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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